Rub a rounding tablespoonful of butter in a quart of flour; add two rounding teaspoonfuls of baking powder and half a teaspoonful of salt; mix thoroughly, and stir in quickly a cupful and a half of milk. The dough must be moist, but not wet. Knead quickly, roll out in a sheet half an inch thick, cut in strips one inch wide and twelve inches long; roll each strip around a cannelon-mould; place in a baking-pan, brush the tops with the yolk of an egg beaten with a tablespoonful of milk, dust thickly with granulated sugar, and bake in a quick oven for twenty minutes. When done take out of the moulds, fill the spaces with sugared fruit. Arrange the cannelons neatly upon a pretty dish and send to the table with a pitcher of cream.